Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, beat egg yolks with sugar until pale and creamy (about 3–4 minutes).
Add vanilla and lemon zest. Stir in the ground walnuts.
In another bowl, beat egg whites with a pinch of salt until stiff peaks form.
Gently fold the whites into the walnut mixture in 3 batches, keeping it light and airy.
2. Bake:
Divide the batter evenly into the pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely on wire racks.
3. Make the frosting:
Beat the softened butter with powdered sugar until creamy and fluffy.
Mix in ground walnuts, vanilla, and milk (or coffee/rum) until smooth and spreadable.
4. Assemble the torte:
Spread half the walnut frosting over one cake layer.
Place the second layer on top and cover the whole cake with the remaining frosting.
Decorate with chopped or halved walnuts.
5. Chill and serve:
Let the cake chill for at least 2 hours before serving.
Dust with powdered sugar or drizzle melted chocolate for a finishing touch.
☕ Serving Tip:
Serve slices with a cup of strong coffee or Hungarian-style hot chocolate — it’s the perfect pairing for the nutty sweetness.
Would you like me to share the Hungarian walnut torte with chocolate buttercream (Diós–Csokoládés Torta) version next? It’s a luxurious cousin of this classic!
